I first made this chilli about 2 or 3 years ago and I must say it’s a winter staple, that can always be found in my freezer at this time of year. It should serve about 8 people.
In my experience meat-eaters won’t miss the meat in this chilli and there is no Quorn to kid them either. It’s a simple one pot dish which you can make at any time, it really wont take long. It’s also easy to adapt this to your own preferences or in my case, whatever is in your fridge and cupboards.
Serve with rice, JP’s (jacket potato) or simply have on its own.
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 tsp chilli powder
1 tsp cumin seeds
175g/6oz green lentils
2 peppers, any colour you like! stalk and seeds removed, and chopped
2 carrots or parsnips peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 tbsp tomato purée
½ pint vegetable stock
100g green beans or frozen peas
175g/6oz mushrooms, wiped and quartered
2 handfuls of spinach
Freshly ground black pepper
1 can kidney beans, drained and cooked
For this recipe prep everything first, then it’s just a case of adding the ingredients in at the right time.
Soften your onion and garlic in a large saucepan with the olive oil
Add the chilli powder and cumin seeds to the pan and mix
Once softened and mixed well add your peppers, green lentils, and Carrots (or Parsnips) to the pan.
The Juicy part:
Add the tomatoes, tomato puree and Vegetable stock to the pan and allow to simmer for 5 mins
Now add the green beans or peas, mushrooms, spinach and ground black pepper, mix well.
Finally add the kidney beans and allow to simmer until the dish is piping hot.
I tend to put a chili pepper in the chilli to give it an extra kick.